Apple-Pecan Bread Pudding

Slow Cooker Bread Pudding

This apple-pecan bread pudding is easy to make and easy to cook. Just follow the recipe and put it in the slow cooker and walk away. Then a few hours later, you will have a delicious dessert.

Ingredients

Canola oil cooking spray, PAM

1 loaf (16-ounce) cinnamon bread, cut into 1-inch cubes

1 can (21-ounce) apple pie filling

1 1/2 cups chopped pecans

1 can (12-ounce) evaporated milk

1 1/2 cups half & half

3/4 cup egg beaters

3/4 cup packed brown sugar

1/2 teaspoon ground allspice

Pinch salt

2 tablespoons butter, cut into tiny pieces

3/4 cup caramel topping

2 tablespoons bourbon

Whipped dessert topping, thawed (optional)

Cooking Directions

Prep 15 minutes

Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together bread, pie filling, and pecans until combined.

In a medium bowl, whisk together evaporated milk, cream, egg beaters, brown sugar, allspice, and salt until combined. Pour over bread mixture; stir gently until bread is saturated. Pour into slow cooker and dot with butter.

Cover and cook on Low heat setting for 3 to 4 hours.

In a small microwave-safe bowl, stir together caramel topping and bourbon. Cover and microwave on High setting (100 percent power) for 1 to 2 minutes or until warm. Serve bread pudding topped with caramel-bourbon sauce.